Low Fat Eggplant Parmesan ~ Meatless Monday

Low Fat Eggplant Parmesan ~ By cooking this recipe with Pam cooking spray instead of frying it in the typical amount of oil, I can enjoy this tasty, classic Italian dish whenever the mood strikes. This dish is all done on the stovetop and is really a quick & easy meal for any day of the week.

I'm a huge fan of the Italian dish ~ Eggplant Parmesan. The only problem I have with the dish, is that it's often really high in fat calories since eggplant is notorious for soaking up oil while it's being cooked. To get around that little problem, I came up with a way to cook it that's much more healthy, figure friendly, quick & easy than the traditional method. I cook my Low Fat Eggplant Parmesan in a way that's similar to my recipe for Fried Green Tomatoes ~ I shared that recipe last week on Meatless Monday.

With so many beautiful, fresh eggplants now showing up at local Farmers Markets, I thought this would be a perfect time to share how I make this healthier spin of a classic summertime favorite. Buon Appetito! :)

Low Fat Eggplant Parmesan

serves 2

one medium eggplant, sliced into 1/4 inch slices

3 Tbsp Italian Style/Spiced bread crumbs

1 Tbsp grated Parmesan Cheese

smoked paprika (or regular) ~ for sprinkling on the eggplant slices before cooking

Spread Italian bread crumbs in bottom of a plate for dredging the eggplant slices in. Take the eggplant slices, dip each one in water, shake it off & then dredge both sides in the Italian bread
crumbs. Sprinkle one side with the smoked paprika/onion powder/garlic powder &
then spray with 'I Can't Believe It's Not Butter' Spray.

Heat skillet large enough to cook the eggplant in, over medium heat.

When the eggplant slices are ready, spray the skillet with Pam & lay the eggplant slices in a single layer, with the paprika/onion/garlic powder sprinkled side down,
so that side cooks first. Cook for approx. 3-4 minutes. While the first
side is cooking, sprinkle the top side of the eggplant with paprika/onion/garlic powder
& spray with ICBINB Spray. When the 3-4 minutes are over for the first
side, flip & cook the other side for an additional 3-4 minutes or
until the eggplant slices are golden & cooked through. Give the cooked eggplant a final spray of ICBINB Spray, right before taking out of the skillet.

Serve the cooked eggplant with the Marinara Sauce spooned over the top of the slices. Sprinkle the whole thing with Parmesan cheese. Salt/pepper, to taste. Add some fresh basil & crushed red pepper flakes ~ if desired.

Watching What I Eat

We are lucky that we don't have any food issues in our household, so I do use all sorts of ingredients in my cooking ~ and some people may be allergic to some of them. So, if you do try any of the recipes I have posted on the blog, please consider your own personal dietary concerns before making them. Substitutions may be necessary to a recipe to make it appropriate for your own dietary situation. If in doubt, look for another, more suitable recipe, with ingredients you commonly use. :)

Just a FYI ~ All the items I talk about on my blog, or share links to, are things I really do use in my own kitchen. I don't receive any kickbacks or compensation for talking about them. This blog is my creative outlet; I just share the info because I like using the products & thought I'd share what I've had success with. Please feel free to let me know what you enjoy using in your kitchen. I'm always up for trying new ingredients and gizmos ~ that's how I found out about PB2! I also review all comments before posting them on the blog. This is a happy place for me, and I hope for you, too. So, positive and constructive comments are welcome...but mean spirited comments & spam are not, and they won't be included. :) Thanks so much for stopping by and Watching What I Eat.